Here is a great way to add some variety to your fish recipes. The yellowtail are chewing, so give it a try with your next catch. Collaboration Kitchen shares this yellowtail recipe of Chef Sara Polczynski of the Blind Burro.
- 1 Small side of fresh yellowtail, skinned with the blood line completely removed
- ¼ cup sugar
- 1/8 cup salt
- 2 Tbsp. ground chile powder
- 3 ounce extra virgin olive oil
- 3 ounce white onion, thinly sliced
- 10 ounce corn kernels
- 4 ounce corn stock (cover your spent cobs in water, add a sprig of basil and steep covered for 15minutes)
Cut the fillet into 1” thick strips.
Coat evenly with remaining ingredients and wrap in plastic. Hold in a pan in the refrigerator for 24 hours. The fish will purge a lot of liquid and shrink. The color and texture will also change and become darker.
Remove from plastic, rinse briefly and pat dry. Store cooled and uncovered for about one hour.
Slice in 1/4″ slices, using 4-5 slices per taco.
Heat a pan with oil over medium heat and sweat the onions, covered, until translucent. Do not brown.
Add the corn kernels and sauté until kernels are translucent.
Add the stock and bring to a boil for five minutes, until the skin on the kernels has softened. Puree the cooked corn and broth and strain through fine wire mesh.
Sliced ripe stone fruit
Place a spoonful of the corn mole on a warm tortilla and top with sliced yellowtail,stone fruit slices and pea tendrils.